Thai Red Curry Mussels

Description:

Watercress is prized in Asian cuisine for its peppery flavor and in this dish stands up to the sweet spiciness of the mussels in a coconut-laced red curry sauce. If you can find it in your market, use Thai basil for the garnish—it adds a unique sweet anise flavor that will make the dish taste all the more authentic.

Ingredients:

2 teaspoons peanut oil, or canola oil

2 medium cloves garlic, minced

2 scallions, thinly sliced, whites and greens separated

Zest and juice of 1 lime

1-2 teaspoons Thai red curry paste, (see Note)

1 14-ounce can “lite” coconut milk

1 tablespoon brown sugar

2 teaspoons fish sauce, (see Note)

4 pounds mussels, scrubbed and debearded (see Tip)

6 cups trimmed watercress, (1-2 bunches) or trimmed spinach

2 tablespoons thinly sliced fresh basil, for garnish

Preparation:

1

Heat oil in a large high-sided skillet or Dutch oven over medium-high heat. Add garlic, scallion whites, lime zest and curry paste to taste; cook until fragrant and the paste is sizzling, 1 to 3 minutes. Add lime juice, coconut milk, brown sugar and fish sauce. Bring to a boil and let cook for 2 minutes.

2

Add mussels, return to a simmer, cover and cook for 6 minutes. Spread watercress (or spinach) over the mussels, cover and cook until slightly wilted, about 4 minutes; stir into the mussels. (Discard any unopened mussels.) Serve garnished with scallion greens and basil.

Tips:

Note: Red curry paste and fish sauce, typical Thai ingredients, can be found in the Asian food section of large supermarkets.Tip: To clean mussels, scrub with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Pull off the fuzzy “beard” from each one (some mussels may not have a beard).